I found a recipe in The America's Test Kitchen Healthy Family Cookbook for Whole Wheat Biscuits that seemed to strike a good balance by subbing light cream cheese for some of the butter. And I can't say I loved it. It lacked flavor and although they were more tender than other recipes, it still tasted slightly cardboard-like. Testing that on another's taste buds, I asked E to try it and she told me "Mom, this is something for you to like but not me." Wow, talk about blunt. She hardly gets straight to the point that way. Back to square one. Instead I flipped the page forward and saw Sweet Potato Biscuits. Intriguing. It had part whole wheat, part all purpose flour, sweet potato that is cooked and pureed, AND fewer calories and fat than the whole wheat biscuits on the previous page.
I whipped up a batch on Saturday before the parade, and served them for breakfast. They were a hit. H ate two! Without any jam or honey added! Several other kids tasted them at the parade later that day and loved them. We found our better biscuit. If only there were a tasty no calorie gravy........
SWEET POTATO BISCUITS Makes 14 to 16 biscuits
To chill the butter pieces, place on a plate and freeze until solid, about 10 to 15 minutes. A fresh sweet potato is preferred in this recipe (by the cookbook authors), but I substituted diced frozen sweet potatoes. The plus on that, is it's already peeled and cut. This is the kind I get:
- 1 (12‑ounce) sweet potato, peeled and cut into 1/2‑inch pieces, about 2 cups
- 1 1/2 cups (71/2 ounces) all-purpose flour
- 1/2 cup (23/4 ounces) whole-wheat flour
- 3 tablespoons dark brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Pinch ground allspice
- 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2‑inch pieces and chilled, plus 1 tablespoon, melted (for brushing)
- 3/4 cup buttermilk, chilled
1. Microwave the sweet potato in a covered bowl on high power, stirring occasionally, until tender, 5 to 7 minutes; set aside to cool.
2. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper
3. Pulse the all-purpose flour, whole-wheat flour, brown sugar, baking powder, salt, baking soda, and allspice together in a food processor to combine, about 3 pulses. Scatter the 4 tablespoons chilled butter evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.
4. Transfer the flour mixture to a large bowl and wipe out the food processor. Pulse the cooled sweet potato and buttermilk in the food processor until smooth, 10 to 15 pulses.
|Shaggy dough prior to kneading|
|I'm a nerd - I measured|
|Those perfectly round ones were done by sous chef H. I'm jealous.|